On Sun, 20 May 2007 21:15:27 -0600, "David"
<cosmosatnointerbaunspamdotcom> wrote:

>I want to say thanks to all of the knowledgeable people here at r.f.s.
>
>I've been lurking and learning for awhile now and this week, got down to the task.
>
>I started a new starter using light rye flour (50g) and bottled water (50g).
>
>Fed twice daily for 5 days, kept at ~85°.
>
>The sponge was 1/4 cup starter, 1 cup white bread flour, 1 cup water.
>Fermented at 70° for 12 hours.
>
>To the fermented sponge I added an additional 1 2/3rd's cup of flour and 1 rounded teaspoon of kosher salt.
>
>This formed a slightly wet dough what which I let rest for 60 minutes, covered by the mixing bowl at 70°.
>
>I flattened and folded it 5 times over the next 4 hours.
>
>I formed the dough and let the final rise happen in a cold oven (75°) for about 4 - 4 1/2 hours.
>A little more than double in size. Spritzed with water a couple time during the rise.
>
>From the cold oven I began baking at 400° for 50 mins, with a last spray of water 10 mins into baking.
>
>This is how it turned out, I was very happy with the result, a light to medium sour taste, chewy crust and
>good texture.
>
>http://i10.tinypic.com/63r3xpg.jpg
>
>Special thanks to Dusty and his very informative and straightforward web page.
>
>http://www.innerlodge.com/Recipes/Br...dough/SBSB.htm
>
>I'm looking forward to learning more & refining my technique.
>
>Thanks again to you all.
>
>David.
>
>

I finally was able to find time to use Dusty's recipe for a small
sourdough loaf yesterday. It turned out GREAT! It even pleased the
discriminating taste preferences of my wife. Who could ask for better
results.

I baked it in a 9X5 pan because that's the way my wife wants it. Bake
time was 45 minutes from cold oven. Otherwise, David's excellent
summary, above, describes my experience well. I enjoyed not hearing
the noise of the mixer. The stretch and fold technique worked very
well. Seeing and feeling the dough progress through the stretch and
fold iterations was enjoyable and, I think, a big learning experienc.
Overall, it was an enjoyable experience with a beautiful and tasty
product.

Also, I've used the sourdough pizza recipe on Dusty's site with
wonderful results. And, it's fun! I'll never again buy a pizza.

Thank you, Dusty!!!!

Thanks, also, to Mike Avery for his excellent web site. The videos
were very helpful to me. I'm eager to use your recipe for Kalamata
olive and rosemary sourdough after I gain more confidence.